固定化酵母载体的装填使用方法

对固定化酵母的两种装填方式进行比较,一种是在发酵罐中装填,一种是在酵母罐中装填,实践表明,第二种装填方式各项消耗指标低,平均酒分高,残糖低,因酒母罐体积小,便于杀菌,从而保证了酒母质量。     

固定化酵母研究进展

介绍了近年来国内外有关固定化酵母的研究进展情况 ,综述了在固定化载体、影响固定化的因素、固定化细胞反应器以及自固定化酵母方面的最新研究成果     

固定化酵母酒精发酵研究

一引言固定化技术是生物工程的重要内容,国外对固定化技术非常重视,我国的一些大专院校、研究所近年来也开展了这方面的研究。1986年,我所先后受省轻工业厅和省科委的多委托、进行了固定化酵母以糖蜜、淀粉质、葡萄糖母液为原料酒精发酵研究。经过4年研究,在一些关键技术方面取得了较大进展,在载体使用寿命、固定化形式和生物反应器设计等方面取得了突破性进展。现在,大多采用海藻酸钙的胶球,他用寿命一般在3个多月;我们采用PVA(聚乙烯醇)幅膜成型技术,使用寿命可达2年以上,且具有成型容易、操作简便、成本低廉、适于老厂应用等优点。通过长期实验室试验,酒精最高     

固定化酵母在使用过程中存在的问题

介绍在使用固定化酵母工艺中存在的易染菌、残糖高、使用周期短等问题.     

固定化酵母用于食醋发酵的技术研究

文中主要针对固定化酵母在食醋发酵中应用的有关工艺条件、使用效果、停产期贮存以及杂菌污染等问题进行了试验总结，为固定化酵母在食醋行业中的应用提供了一定的工艺技术借鉴作用。     

固定化活酵母连续发酵生产糖蜜酒精

固定化活酵母连续发酵生产糖蜜酒精李起斌广西平南糖厂（５３７３００）关键词酒精，固定化酵母，连续发酵，糖蜜酒精我厂是日榨甘蔗２０００吨的碳酸法中型糖厂，附设日产酒精２万升的酒精车间。酒精车间发酵工段有发酵罐１１个，１～２＃罐每个容量６０ｍ￣３，３～１１...     

固定化酵母连续发酵酒精染菌问题的探讨

文中提出了固定化活酵母连续发酵生产酒精过程中杂菌环境的原因及预防，并重点探讨了在生产中染菌的挽救措施。     

利用固定化酵母的酒精发酵方法

本文主要介绍了日本利用固定化酵母发酵生产酒精时可防止因杂菌污染而降低酒精生产率的方法。装固定化酵母的反应器、发酵原料基质溶液和发酵条件均可与普通酒精发酵相同。     

固定化酵母应用于酵母工序大生产试验研究

介绍了固定化酵母应用于酵母工序大生产的试验过程。结果表明，酒固定化酵母具有传统酵母的发酵能力，其含酒精高于传统酵母0．05％加．1％；以麦芽、玉米为混合原料的发酵周期为40h-50h，以瓜干为原料的发酵周期为45h-50h，产酒精能力8%-11％。并提出了该技术的优点和不足之处。     

固定化酵母在（糖蜜）酒精连续发酵生产中的应用

固定化酵母替代传统工艺,应用于糖蜜酒精连续发酵生产中,采用两级连续发酵工艺,1#罐为酵母罐,2#罐为发酵罐,经6个月使用,结果表明,固定化酵母发酵能力强,但6个月后,随成熟醪酸度上升,成品酒精质量受到影响。如何抑制杂菌亦尚待进一步研究。     

固定化酵母在食醋生产中的应用

本文论述了固定化酵母在前稀后固法食醋生产中的应用。就前固后稀法的操作要点、方法及生产试验的效果作以介绍。     

An application of PCR-DGGE analysis to profile the yeast populations in raw milk

Four different zones from the Friuli Venezia Giulia region, North East of Italy, were sampled for the study of the yeast bio-diversity in raw milk. Samples were analysed by traditional methods to isolate different yeast strains that were subjected to identification by sequencing the D1–D2 domains of the 26S rRNA gene. Twelve different species of yeast were identified, six of them belonging to the genera Candida and two to the genera Kluyveromyces. The identified strains were then used for the optimization of a method based on polymerase chain reaction and denaturing gradient gel electrophoresis that was used for a direct monitoring of the populations in the samples. Applying the method to the DNA extracted directly from the raw milk samples, new bands appeared in the gel underlining a different bio-diversity in respect to the traditional method. The approach described is a powerful and reliable tool to monitor directly yeast ecology in milk and milk products without the need of traditional isolation and it could be used to follow specific populations to prevent spoilage or to control contamination.     

谈酵母性能稳定性问题

文章论述了麦汁成份、供氧方法以及温度控制等因素对酵母性能稳定性的影响，并提出了在酵母性能测定方面应注意的几个问题。     

我国笔类产品命名之我见

名,指概念,即表达概念的词语,名称.我国古代就产生了以名举实的思想,名,是对实物的反映,凡名必须符其实,才是确切的名称.     

Immobilised yeast grape must deacidification in a recycle fixed bed reactor

Maloalcoholic fermentation (MAF) of grape must by Schizosaccharomyces pombe immobilised in calcium‐alginate double‐layer beads (ProMalic^®) was studied in Erlenmeyer flasks and in a total recycle fixed‐bed reactor operating in batch mode. The reaction is pseudo‐first order with respect to l ‐malic acid and under similar conditions deacidification is faster in the recycle reactor. This was attributed to mass transfer limitations which were confirmed in the recycle reactor by studying the influence of yeast load on the rate of MAF. Mass transfer limitations are also responsible for the lower activation energy of fermentation with the immobilised yeast (67 ± 9 kJ mol^?1) in comparison with the free cells (126 ± 19 kJ mol^?1). Alcoholic fermentation and MAF were performed simultaneously, both in the recycle reactor and in the industrial trials, confirming the efficacy of immobilised S. pombe to reduce grape must acidity without interfering with the main fermentation. Altogether, the present results are useful for the scale‐up of a recycle reactor to process large volumes of grape must.     

Effect of tasting and information on consumer opinion about pig castration

Our research explored the relative importance of pig castration amongst other aspects of animal welfare, and the potential impact of information and sensory experiences on European Union (EU) consumers' preferences. The EU is considering a future ban on surgical pig castration by 2018 which may affect markets and consumers' preferences. We carried out an empirical study using consumer-level data obtained from questionnaires completed in a controlled environment by a total of 825 consumers. The experiment was carried out in six EU countries (Spain, United Kingdom, The Netherlands, France, Italy and Germany) which account for 66.0% of the EU-27's and 76.3% of the EU-15's meat production. Results show that consumers do not perceive pig castration to be a relevant aspect of animal welfare nor its relationship with meat quality. Consumers with healthy life styles, concerned about animal welfare and who have had a negative sensory experience with boar meat are willing to accept paying more to avoid boar taint.     

酵母衍生物在果酒中的应用进展

为解决果酒酿造中可能出现的低品质、易变质、耗时长等问题,由酿酒酵母经过自溶、水解、质壁分离等过程而制得的酵母衍生物制剂作为果酒酿造技术改进佐剂引起了人们的广泛关注。酵母衍生物（如酵母提取物、酵母自溶物等）通常具有稳定果酒色泽、提高果酒品质、促进发酵进程等特点。目前,市场上存在多种酵母衍生物种类及品牌且化学成分存在较大差异。该文介绍了酵母衍生物在果酒中的应用现状、简述了酵母衍生物作为果酒有益添加剂的应用标准,并对其化学组成及对应的作用机制进行了概述,指出了酵母衍生物的应用缺乏统一标准、可用于参考的理论及实践数据较少等问题,同时对酵母衍生物制剂与其他物理或化学方法联合使用以期减少甚至取代SO₂在果酒中的使用进行了展望。     

FA206B型梳棉机的结构性能特点分析及应用

分析了新研制的FA206B型高产梳棉机的结构特点、电气控制原理及其实践应用情况.     

酵母抽提物在肉制品中的应用研究

本课题研究了安琪酵母抽提物的特性、添加量及对多种肉制品品质的影响,证明了安琪风味化酵母抽提物在肉制品中应用效果明显。实验得出了酵母抽提物在肉制品中的添加量范围及最佳添加量——风味化酵母抽提物添加范围0.2～0.6%、最佳用量0.4%;普通型(LB05)添加范围0.2～1.5%、最佳用量0.8%;酱卤专用型添加范围0.2～1.0%、最佳用量0.6%;酵母抽提物还可以替代部分调味调香料(如:香精、味精、I+G等),既降低了生产成本又提高了成品品质,是一种新型的肉类制品调味料与品质改良剂。     

CANopen总线在化纤设备上应用实例浅析

概述了在化纤生产线上,通过CANopen总线控制台达VFD-E系列变频器的方法,以及PLC和触摸屏的组态。